top of page





  • ½ cup minced sun-dried tomatoes (moist vacuum-packed, not oil-packed)
  • ¼ cup minced kalamata olives
  • 2 tablespoons chopped capers
  • 2 tablespoons olive oil
  • ¼ teaspoon red pepper flakes



  • 1½ cups vegetable broth
  • ½ cup dry quinoa
  • ¼ cup packed golden raisins (optional)
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1½ tablespoons olive oil
  • ¼ teaspoon red pepper flakes, to taste
  • 1 ½ tablespoons minced red onion
  • 1 clove garlic, minced
  • Fine sea salt, to taste
  • Cracked black pepper, to taste
  • 2 tablespoons roasted salted pepitas
  • ¾ cup cooked cannellini beans
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced fresh basil



  • Four 10-inch flour tortillas
  • 1 red bell pepper, cored and cut into strips
  • 1 small cucumber, cut into strips
  • Instructions

    To make the tapenade :

    1. Combine all the ingredients in a food processor. Pulse a few times, but leave it chunky. Chill for at least 2 hours to let the flavors develop.

    To make the quinoa:

    1. Bring the broth to a boil in a medium-size pot. Add the quinoa and cook for 8 minutes. Add the raisins and cook for 2 to 4 minutes longer, or until the quinoa is cooked and the telltale tail appears.
    2. Drain in a fine-mesh sieve.
    3. Set aside to cool completely. In the meantime, prepare the dressing by combining the vinegar, lemon juice, oil, red pepper flakes, onion, garlic, salt, pepper, pepitas, and beans in a large bowl. Add the quinoa mixture, parsley, and basil to the dressing and stir until well coated.

    To assemble the wraps :

    1. In the middle of each wrap, spread 3 tablespoons tapenade. Top with a generous ½ cup quinoa filling. Divide the red bell pepper and cucumber among the wraps. Fold the ends in and roll closed.
bottom of page